Ingredients:
• 1 lb (450 gr) fresh Jalapeño peppers cut into thick rings
• 1 large carrot sliced
• 1 medium white onion cut into wedges
• 4 Tbsp Extra virgin olive oil or any oil you prefer
• 2 bay leaves
• 2 garlic cloves peeled
• 1 Tbsp oregano
• 1 Tbsp peppercorns
• Vinegar about 2 cups
• Water about 2 cups
• Salt
Directions:
• Heat oil in a large sauté pan over medium heat.
• Add carrots, garlic, bay leaves and peppercorns, sauté for half a minute to allow spices to release their aroma.
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